Glazed pears with dolcelatte, rocket & pata negra

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• dfosberg

  13 December 2010

  dfosberg commented on this recipe

  are these meant to be served with the pears hot or wrapped when the pears are cold?

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• Samantha

  26 December 2010

  Samantha rated and commented on this recipe

  

  I trialed these, and then changed it slightly as too mustardy! reduced the mustard and added a bit of honey, then wrapped them up with all the other bits and put them in the fridge until they were needed. Everybody liked them and the honey added a touch of sweetness to counteract the saltiness of the Parma Ham and Dolcelette.

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• batucker

  27 December 2010

  batucker rated and commented on this recipe

  

  A huge hit at our Christmas party - prepared all ingredients the day before and then assembled them! Will do them again

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• LRademaker

  31 December 2011

  LRademaker rated this recipe

  

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• AntoniaS

  03 January 2012

  AntoniaS rated and commented on this recipe

  

  I took Samantha's advice which was very good. Personally I found the blue cheese overpowering and if I made these again I might try Camembert instead.

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• nicki smith

  03 January 2012

  nicki smith commented on this recipe

  A big big hit, easy to make and very very tasty. Make sure to keep a good bite to the pears though as this makes them easier to roll!

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• femke

  26 March 2012

  femke rated this recipe

  

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• Woody

  21 March 2013

  Woody rated and commented on this recipe

  

  I made these for a special occasion as a starter, and I was so embarrased to serve them up. All went well making them, but assembling them?! I really do not know what went wrong. Most of them fell over, and the dish ended up looking an absolute mess!! I would not recommend this recipe!!

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Ingredients

• oil
• 2 small pears , peeled, cored and each cut into six wedges
• butter
• sherry vinegar
• brandy
• 2 tsp Dijon mustard or wholegrain mustard
• 6 large slices pata negra or Parma ham , cut in half lengthways
• 150g dolcelatte
• 24 rocket leaves

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 15 mins

Cook 5 mins

Ingredients

• oil
• 2 small pears , peeled, cored and each cut into six wedges
• butter
• sherry vinegar
• brandy
• 2 tsp Dijon mustard or wholegrain mustard
• 6 large slices pata negra or Parma ham , cut in half lengthways
• 150g dolcelatte
• 24 rocket leaves

PER SERVING

99 kcalories, protein 4.9g, carbohydrate 2.5g, fat 7.8 g, saturated fat 3.8g, fibre 0.5g, salt 0.97 g

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